Many types of salt for many purposes
Vacuum salt, also called fine refined salt or PDV, is the most common type in dairy and food production. It is hygienic and has a granulation that suits both seasoning and brine.
Finer grains for dairy products
For cream and butter, a micro-fine or extra-fine salt is usually chosen, while Tipo 3 and Siede Speisesalz suit seasoning and cured meats in a range of grain sizes.
Nitrite salt preserves the color
In meat production, nitrite salt is used as an additive to preserve the natural red color of the meat.
The right type of salt matters as much for flavor as for shelf life.
From baking to cured meats
- Baking and cheese production
- Preserving meat and fish
- Cured meats, sausages and seasoning blends
- Ham and products made from sheep, goat and cattle
Saltimport works with the Norwegian Food Safety Authority (Mattilsynet) and is Debio-certified for organic production, sourcing salt from large and recognized suppliers around the world.
